Get this recipe courtesy of Chef Dave Mancini from Supino's Pizza in Detroit. Learn more about Detroit's Next Urban Chef competition by visiting www.indiegogo.com/nexturbanchef.
1 1/2 pounds ricotta
1 cup unbleached all-purpose flour, or as needed
2 large eggs, beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the ricotta in a fine sieve over a bowl to drain for an hour. In a medium-sized bowl, stir the drained ricotta, 1 cup of the flour, the eggs, salt, pepper and together gently but thoroughly until a soft dough forms, adding a little more of the flour if the dough is sticky when poked. Forming the gnocchi: dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval. Place the gnocchi on a baking sheet lined with a lightly-floured kitchen towel.
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
6 Fresh heirloom tomatoes skinned and chopped
2 sprigs fresh chopped basil
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the basil, tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups